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A tray of fried cauliflower "wings" for a plant-based superbowl appetizer with dipping sauces

Cauliflower "Wings"

Yield: 4 people as a main, 8 as an appetizer



  • Salt
  • 1 large head cauliflower, broken into medium florets leaving stems intact
  • 1 cup unflavored creamer. such as oat
  • 1 tablespoon each: cider vinegar and nutritional yeast
  • 1 tablespoon Old Bay Seasoning, divided
  • 2 teaspoons ground black pepper, divided
  • 3 cups all-purpose flour
  • 1 1/2 quarts neutral oil, such as peanut or grapeseed oil, for frying


  • Bring 3 quarts of water and 4 teaspoons of salt to boil in a large pot. Add cauliflower florets, set the timer for 2 minutes and cook to blanch, or partially cook; Drain immediately, run under cold water, and turn cauliflower onto a wire rack set over a rimmed baking sheet.
  • Mix creamer, vinegar, nutritional yeast, 1 teaspoon Old Bay and 1/2 teaspoon each salt and black pepper in a medium bowl; set aside
  • Mix flour, 2 teaspoons Old Bay, and 1 1/2 teaspoons each salt, pepper in a large paper or thick plastic bag.
  • Working a couple pieces at a time, drop florets into the bag, shake to coat, and return to wire rack. (Can be stand at room temperature several hours before frying.)
  • When ready to fry, heat oil to 350 degrees in a large (12-inch) skillet. Working a couple florets at a time, dip them into the creamer mixture and then drop them in the flour mixture, shaking to coat again with flour.
  • Working in 2 batches to avoid overcrowding, fry florets until golden brown, turning as needed to brown evenly, about 8 minutes per batch. Transfer florets back to wire rack as they are done.
  • Serve immediately with one or all of the dipping sauces below.